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Nutty Mexican Chocolate Cake

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You'll go "nuts" for this Nutty Mexican Chocolate Cake once you taste this mouth-watering goodness.

Serves: 8

Preparation Time: 10 min

Cooking Time: 25 min

What You'll Need:
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 cup nonfat buttermilk
  • 1/4 cup fat-free egg substitute
  • 1 tablespoon vegetable oil
  • Cooking spray
  • 2 tablespoons finely chopped slivered almonds, toasted
What To Do:
  1. Preheat oven to 375 degrees F. Combine first 8 ingredients in a medium bowl; make a well in center of mixture.
     
  2. Combine buttermilk, egg substitute, and oil; add to dry ingredients. Stirring just until dry ingredients are moistened.
     
  3. Pour batter into 8-inch round cake pan coated with cooking spray. Sprinkle with almonds.
     
  4. Bake 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Serve warm.
     
Nutritional Information

Per serving: CALORIES 156 (18 percent from fat); FAT 1.3g (sat 0.5g, mono 1.4g, poly 1g); PROTEIN 4.4g; CARBOHYDRATE 29g; FIBER 1.6g; CHOLESTEROL 0mg; IRON 1.7mg; SODIUM 322mg; CALCIUM 89mg

OOH ITS SO GOOD!

This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.

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